2 lbs. leftover cooked turkey, cubed or shredded (chicken, beef or shrimp would work too)
3 tbsp. fish sauce
3 tbsp. coconut aminos (or wheat free tamari)
1 tbsp. water
1/2 Tbsp unrefined granulated sugar or honey (optional)
1 tsp. salt
1/2 tsp. ground white pepper
2 tbsp. lard
4 baby bok choy, leaves pulled apart, hearts halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
3 cloves garlic, minced
1 1/2 cup lightly pack Thai basil leaves

In a medium bowl, combine turkey with fish sauce, coconut aminos, water, sugar, salt and pepper; stir until turkey is thoroughly coated and set aside. Melt lard in large wok or frying pan over medium-high heat. Add bok choy, peppers, onion and garlic and sauté until softened, about 8 minutes, stirring frequently.

Add contents of set-aside bowl (with the meat) to pan and stir for about 3 minutes until turkey is fully incorporated and heated through.

Remove from heat and add Thai basil, stirring until basil wilts.

Submitted by: Paleoparents